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Return the potatoes to the drained pan to add butter or olive oil, salt, pepper and additional desired seasonings. Grab a baking sheet, line it with aluminum foil and spread the potatoes on the sheet one by one. These roasted potatoes not only look pretty thanks to a generous dash of smoked paprika, but they taste great. Enjoy these Roasted Red Potatoes with Smoked Paprika as a simple and healthy side dish to burgers, grilled or braised meats or as a hearty addition to a vegetable plate. I adore roasted potatoes, but I’ve never thought to put smoked paprika on them, despite how much I love it.
Hello Johnny, I actually don’t know what a cherry potato is, but I’m pretty certain any potato would work in this recipe! This potato salad is absolutely delicious, especially if you're not a fan of traditional potato salad loaded with mayonnaise.


While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. If adding chopped or minced garlic, incorporate toward the very end of cooking or the garlic will burn before the potatoes are cooked. Thyme and rosemary together make a classic combination, while fresh parsley lightens up the heavier taste of the potatoes. For one pound of potatoes, a couple teaspoons (8-16 g) of salt should be fine, especially if you're seasoning them with herbs and spices. A glass baking dish will allow the potatoes to cook more evenly, as glass is an excellent conductor of heat. Red skinned potatoes can be cooked as a side dish, accompanying a leg of lamb or a pot roast. Thicker-cut potatoes will take about an hour to cook, while smaller-cut potatoes closer to 50 minutes.


When the potatoes begin to sizzle, remove them from the broiler, turn them over in the pan. And I love seasoning them up real well too; potatoes can be like a blank canvas with endless possibilities with help from your spice cabinet. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste.



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